Its
been 50 months since we at Blogging Marathon (BM) family got together. We had a
lovely meet with most of the India-based bloggers last week.

This
week, as part of BM # 50, we have fenugreek leaves as the theme. First in
this series, is a low-cal and low fat version of the popular restaurant
dish Methi Matar Malai. Simply translated it means fenugreek and peas simmered
in a rich creamy gravy. As usual, I knew there would be no takers for
such a creamy dish at home, so used non fatty substitutes for a yummy meal.
Even my FIL who is generally taciturn approved of this dish, and asked for
second helpings. So, thats saying a lot I guess.

Notes: we made this once with onions and once without. Both were equally tasty.

In
another pan, heat 1 tsp of oil , and saute all the ingredients of the gravy one
by one. cool and make a paste with minimal water.

Add
this paste back to the sauteed methi leaves and mix well on a low flame till
raw smell if any disappear. add salt, garam masala, red chilli powder,
sugar and half of the milk and let it lightly simmer. Check for taste, add more
milk if required for a slightly runny gravy.

This is a one of our all time favourites but we didnt make it too often because of its richness. Adding milk instead of cream is such a good idea! I have tried it with dal makhni also, but never tried with methi malai - now its time to try it!!